Recipes

Asian salmon recipe

For a quick and healthy midweek dinner, do that fast Asian-stimulated salmon recipe. Sticky soy, ginger, and chili-marinated salmon are served with a crisp and colorful veggie slaw and smooth pak choi for a flavor-packed meal equipped in just half-hour. See method

Asian salmon recipe
Asian salmon recipe

Ingredients

  • 1 tbsp soy sauce
  • 1 tsp caster sugar
  • 1 lime, juiced
  • 1 red chili, deseeded and finely chopped
  • 2cm piece ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • 2 x 260g packs boneless salmon fillets
  • 2 pak choi, quartered
  • 1 tbsp sesame oil

For the slaw

  • 1 cucumber, grated
  • 1 carrot, peeled and grated
  • ½ white cabbage, finely shredded
  • 3 spring onions, finely sliced
  • 2 tbsp chopped coriander
  • 2 tbsp cashew nuts, roughly chopped (optional)
  • ½ tbsp sesame oil
  • 1 tsp mirin (see Tip, below)
  • 1 lime, juiced

Method

  1. Put the soy sauce, sugar, lime juice, chili, ginger and garlic in a non-metallic shallow dish and stir well to combine. Add the salmon and turn to fully coat in the marinade. Cover the dish with clingfilm and leave to marinate at room temperature for 10 mins.
  2. Meanwhile, make the slaw. Put the cucumber, carrot, white cabbage, spring onions, coriander, and cashew nuts (if using) in a large bowl. Combine the sesame oil, mirin and lime juice in a small bowl and pour over the slaw. Mix well and set aside.
  3. Bring a large pan of water to the boil and add the pak choi. Cook for 3-4 mins until the veg is just tender, then drain and keep warm.
  4. Heat the sesame oil in a large non-stick frying pan over medium-high heat and add the salmon, skin-side down. Cook for 3-4 mins until golden and caramelized, then turn over. Add the remaining marinade from the dish and cook for a further 2-3 mins or until the salmon is just cooked through.
  5. Transfer the salmon to 4 serving plates and place the pan of marinade back on the heat. Simmer for 1 min until slightly thickened. Spoon over the salmon and serve with the pak choi and slaw. 

Tip: Mirin is a Japanese sweetened rice wine that has a sweet, tangy, savory flavor. If you can’t find it, you can use rice or white wine vinegar with a pinch of sugar instead. 

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